100 classic Japanese recipes broken down step by step. This beautiful and comprehensive book demystifies ingredients and techniques to inspire home cooks of all levels.

Japanese cuisine is one of the world’s most beloved, but cooking Japanese food at home can still feel daunting to many. Broken down into three parts—Essentials, Recipes, and an Illustrated Glossary— The Complete Illustrated Guide to Japanese Cooking teaches essential techniques, such as how to cut fish and chicken, and make favorite dishes like sushi, okonomiyaki, tempura, onigiri, donburi, and ramen, as well as desserts like matcha roll cake and black sesame ice cream. Finally, it provides guidance on how to confidently shop for essential ingredients.

Step-by-step photos and annotated illustrations help readers understand unique methods, and clear, easy-to-follow instructions make the recipes achievable. This is the perfect book for all lovers of Japanese cuisine and all things Japan—a book to treasure for life.

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Sachiyo Harada was born in Hokkaido, Japan, and graduated from the Ferrandi school in Paris. She has worked in several top restaurants and as a food stylist, cookbook author, and writer for the Gourmet section of Madame FigaroJapan. She also runs culinary workshops and cooking classes in Paris and Tokyo.